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2h • 💬 General Discussion
Most bakers obsess over shaping.
The foundation of great bread is set hours before you ever touch a banneton.
It starts right after fermentolyse.
In today's video, I'm walking you through the stage almost nobody films. What dough actually looks like the moment fermentolyse ends. Why I dimple the salt in instead of dumping it on top. And how the Rubaud method builds real strength without beating the dough into submission.
If your dough has ever felt weak, sticky, tight, or impossible to handle, this is the stage you've been skipping past.
What's in the video:
🥣 What fermentolyse actually does (and why it changes everything)
🧂 Why I dimple the salt in by hand
💪 The Rubaud method, slowed down so you can copy it
🌾 What properly hydrated dough should look and feel like
👀 The visual cues that tell you your dough is developing right
This is part of the Foolproof Sourdough Loaf process. The whole point of the series is to teach the why, not just hand you a step list.
When you understand what the dough is telling you, recipes stop being instructions and start being a conversation.
Drop a comment if you've struggled with weak or sticky dough at this stage. I want to know where you're getting stuck.
Here's the recipe: https://skoo.ly/foolproof-sourdough
Perfection is not required. Progress is.
Henry ⭐🔥
4
8 comments
Most bakers obsess over shaping.
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